Use a 30cm round pizza tray. Grease tray. Sprinkle yeast over a little lukewarm water. Mix the flour and salt in a bowl; add oil and the yeast mixture. With floured hands, knead to a sticky dough; add a little more water if needed.

Place dough on a lightly floured work surface. Knead vigorously for about 10 minutes until dough is very elastic and no longer sticky.

Shape into a ball, place in the bowl, cover and leave to rise in a warm place for about 1½ hours or until doubled in size.

For topping, mark a cross on the base of each tomato with a small knife. Immerse tomatoes in a saucepan of boiling water until skin curls back from the crosses (about 15 seconds depending on ripeness). Transfer the tomatoes to a bowl of cold water, using a slotted spoon; cool. Peel off the skins. Cut tomatoes into halves. Cut out the stalk ends, scrape out the seeds and discard; dice flesh.

Heat 2 tbsp olive oil in a pan and fry garlic until transparent. Add tomatoes and wine and cook for about 5 minutes to reduce; stir occasionally. Season sauce with salt and pepper, remove from heat and leave to cool.

Preheat oven to 250°C. Roll out dough on a lightly floured work surface into a round to fit the tray; place on tray.

Bake the pizza base for about 3 minutes. Remove from oven. Spread the tomato sauce and then the mozzarella over the pizza base. Sprinkle the basil and Parmesan on top; season with salt and pepper. Drizzle the remaining olive oil over the top. Bake 10–15 minutes until the mozzarella has melted and the edge of the pizza is golden.